Going Gluten Free

According to the Celiac Disease Foundation, one in 133 people has the disease that causes a toxic reaction in the digestive system when sufferers eat gluten. 97% of those people with Celiac Disease don’t know they have it.

While Celiac Disease may be the number one reason to eliminate gluten from your diet, it’s not the only motivating factor. Research suggests going gluten free may ease the painful symptoms associated with fibromyalgia, and FMH Dietician Heather Boyd says making the choice can lead to a healthier diet overall.

“A person can often end up actually being healthier in the end because maybe they’re choosing less processed foods and they’re eating more whole foods that’s going to help them in other ways,” Boyd told WHAG News’ Allyson Schmutter in an interview.

Boyd is seeing more and more people coming in to the FMH Wellness Center to talk to her about going gluten free.

“I think what’s happening is they’re being diagnosed better or quicker, that people aren’t living for years with this condition but noticing a problem,” she says.

The good news for people looking to cut gluten from their diets — for whatever reason — is that the number and variety of gluten free products available is booming. The gluten-free marketplace was expected to reach $1.7 billion by 2010 thanks to new vendors manufacturing better tasting and more affordable products.

Preheat oven to 350°. In small bowl, combine all ingredients except chips. Beat mixture one minute. Beat in chips until just blended – do not over blend. Drop dough with tablespoon two inches apart onto baking sheet. Bake 11 minutes or until puffed and golden. Cookies will be very soft. Let baking sheets stand on stovetop for five minutes. Remove cookies from sheets when completely cool.

Gluten-Free Bar Directions:Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9” x 13” pan about 30 minutes until toothpick comes out clean [Recipe does not give a temperature for baking, I went with 375° and it seemed to work well]. Bars will be a slightly browned. Bars will be very thin and moist. Let cool.

Note: The frosting hardens quickly, so mix it up and spread onto bars immediately while still warm. I actually added the powdered sugar a little at a time so I wouldnt add too much and dry out the frosting. I hope you enjoy this recipe. Happy fall!